Acid Lung

First wash the lungs and heart and make a broth with water, vinegar, onions, bay leaves and cloves and simmer the giblets in it for about an hour.

Drain the lungs and heart (reserving the broth) and cut into fine pieces.

Melt the butter in a saucepan and stir in the flour until it turns a brown color.

Pour in the broth gradually until a creamy consistency is reached.

Add the lung and heart pieces to the sauce and simmer in it for about 20 minutes.

Season with salt, pepper, sugar and vinegar.

Related Recipes:

Veal FrittersFor the veal puff pastry, clean the veal lungs well, i.e. free them from air and food tubes, soak them in... Beuscherl of Milk-Fed Calf with Spicy PumpkinFor the Beuscherl of milk-fed calf with spicy pumpkin Beuschel (without air and esophagus) soak well in cold... Stuffed Calf Heart – *Open the calf’s heart with a sharp kitchen knife, water it well, remove the blood and cut out the... Mother’s Day Cake HeartFor the Mother’s Day cake heart, preheat the oven to 160 °C (top and bottom heat). Coat the heart mold... Venison Calf Heart in Cassis Sauce with Poppy Seed NoodlesA great pasta dish for any occasion: Cut heart in half and place in buttermilk pickle for one day. Remove... Madrilenian Veal TripeInfo: Veal tripe is very thin, usually precooked and therefore only needs to be blanched briefly from scratch... Stuffed Martin Goose1. season the ready-to-cook goose with pepper on the outside and inside. Cook the stuffing. To do this, rinse... GherkinsMakes four to five jars of 1/2 l. Rinse the cucumbers. Prick each cucumber a few times with a needle so that... Red Cabbage with Goose Giblets AndPut the clay mold in water for 10 minutes. Clean the onion and apple and cut them into pieces. Leave the goose... Couscous with Lentils and BeansPeel onions and garlic, cut into small pieces. Cut chili pepper into fine strips. Cut bell bell pepper and...